Feed Your Whole Family with This 20-Minute Japanese Beef Rice Bowl! Gyudon

Thinly slice two medium onions.

Thinly slice three green onions, separating the white and green parts.

Cut the thinly sliced beef into nice bite-sized pieces.

In a container, combine water, soy sauce, mirin, sugar, and hondashi. Mix well.

For an alcohol-free version, combine water, soy sauce, sugar, and hondashi in a container and mix well.

Pour the sauce into a large pot, add the sliced onions and the white parts of the green onions, and bring to a boil.

Once boiling, reduce the heat to medium and simmer for about 2 minutes, or until the onions turn translucent.

Add the sliced beef and gently separate any pieces that are sticking together.

Cover with a lid and simmer for about 5 minutes, or until the beef is nice and tender.

Optionally, skim off any foam or impurities from the surface for a cleaner broth.

Place cooked rice into a serving bowl.

Using chopsticks or tongs, place the cooked beef and onions over the rice.

Drizzle one or two tablespoons of the broth over the topping.

Garnish with pickled ginger (Beni Shoga), the green parts of the sliced green onions, and a soft-boiled egg.